Peaches and Cream Stuffed French Toast

Ingredients

Equipment Needed

• •12-inch cast iron skillet or griddle
• •Serrated bread knife
• •9x13-inch baking dish
• •Small offset spatula
• •Wire cooling rack
• •Small saucepan

Instructions

1. 1

   Prepare the mascarpone filling

   In a medium bowl, combine the softened mascarpone, powdered sugar, vanilla extract, and almond extract. Beat with a wooden spoon or rubber spatula until completely smooth and the sugar has dissolved. The mixture should be glossy and spreadable, like thick frosting. Taste it. Adjust the sweetness if your peaches are particularly tart. Set aside at room temperature while you prepare the peaches.

   Cold mascarpone won't spread properly and will tear your bread. Let it sit at room temperature for 30 minutes before mixing.
2. 2

   Grill the peaches

   Halve the peaches along their natural seam and twist to separate. Remove the pits. Heat a cast iron skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates on contact. Add the butter and let it foam. Place the peach halves cut-side down in the hot butter. Don't move them. Let them cook undisturbed for 3 to 4 minutes until they develop deep golden grill marks and release easily from the pan. The edges will caramelize and the fruit will soften just slightly. Transfer to a cutting board and slice each half into 4 wedges. The residual heat will continue softening them.

   Freestone peaches separate cleanly from their pits. Clingstone varieties will fight you. Ask your farmer which type they're selling.
3. 3

   Cut and pocket the brioche

   Using a sharp serrated knife, cut the brioche into 8 slices, each about 1 1/2 inches thick. Work slowly to avoid crushing the tender crumb. Now cut a deep horizontal pocket into each slice: insert your knife through one edge and sweep it side to side, creating a cavity that reaches almost to the other three edges. Leave at least half an inch of bread on all sides. This pocket holds your filling. The bread should look like a thick envelope waiting to be stuffed.

4. 4

   Stuff the French toast

   Spread approximately 2 tablespoons of the mascarpone mixture into each bread pocket, using a small offset spatula or butter knife to reach the back corners. Tuck 3 to 4 grilled peach wedges into each pocket, nestling them into the cream. Press the edges gently to seal. The bread is forgiving. If it tears slightly, the custard will seal it during soaking. Arrange the stuffed slices in a single layer in a 9x13 baking dish.

5. 5

   Make the custard

   Crack the eggs into a large bowl and whisk vigorously until the yolks and whites are completely combined. Add the milk, heavy cream, granulated sugar, cinnamon, nutmeg, and salt. Whisk until the sugar dissolves and the mixture is uniform in color. Pour this custard slowly over the stuffed bread slices, turning each piece to coat all sides. For immediate cooking, let the bread soak for 10 minutes, flipping once halfway through. The brioche should feel heavy and saturated but not falling apart.

   For overnight soaking, cover tightly with plastic wrap and refrigerate. The bread will absorb more custard and cook up even more custardy inside.
6. 6

   Prepare the bourbon maple syrup

   While the bread soaks, combine the maple syrup and bourbon in a small saucepan over medium heat. Bring to a gentle simmer. Watch it carefully because the alcohol may flame briefly if your burner runs hot. Let it bubble for 2 minutes to cook off the raw alcohol edge while preserving the bourbon's caramel and vanilla notes. Remove from heat and whisk in the butter until melted and incorporated. The syrup will be glossy and slightly thickened. Keep warm on the back of the stove.

7. 7

   Mix the cinnamon sugar

   Stir together the granulated sugar and cinnamon in a small bowl. Set aside for finishing. This takes ten seconds and makes a genuine difference in the final presentation.

8. 8

   Cook the French toast

   Heat a large cast iron skillet or griddle over medium heat. Patience here. Too hot and the outside burns before the inside warms through. Add 1 tablespoon of butter and let it foam and subside. The foam dying down signals that the moisture has cooked out and the butter is ready. Carefully lift 2 stuffed slices from the custard, letting excess drip back into the dish. Place them in the skillet. Cook for 4 to 5 minutes per side until deeply golden brown and the bread springs back slightly when pressed. The center should feel warm to the touch. Transfer to a wire rack set over a baking sheet. Repeat with remaining butter and bread slices.

   Keep finished pieces warm in a 200°F oven while you cook the remaining batches. Never stack them or the bottoms will steam and lose their crispness.
9. 9

   Finish and serve

   Transfer the French toast to warmed plates, two slices per serving. Immediately dust each piece generously with cinnamon sugar while the surface is still hot enough to melt it slightly. Drizzle the warm bourbon maple syrup over the top and around the plate. Arrange any remaining grilled peach wedges alongside. Scatter fresh mint leaves if using. Serve without delay. The contrast between the crisp exterior and the molten cream interior lasts only minutes.

Chef Tips

• •Buy your peaches 2 to 3 days before you need them and let them ripen on your counter. A peach should smell like a peach. If it has no fragrance at the stem end, it will have no flavor in your dish.
• •Day-old brioche works better than fresh. The slight staleness helps the bread hold its structure during soaking and cooking. If your loaf is very fresh, slice it the night before and leave it uncovered on the counter.
• •The bourbon in the syrup is for adults. For a family-friendly version, substitute an equal amount of strong brewed coffee or simply omit it entirely. The maple syrup stands on its own.
• •This dish pairs beautifully with crispy bacon or breakfast sausage. The salt and fat cut through the richness and make the whole plate more satisfying.
• •Leftover mascarpone filling keeps refrigerated for a week. Spread it on toast, swirl it into oatmeal, or use it as a fruit dip.

Advance Preparation

• •Stuffed brioche can be assembled, placed in the custard, covered, and refrigerated overnight. The extended soak produces an even creamier interior.
• •Bourbon maple syrup can be made up to 1 week ahead and stored refrigerated in a sealed jar. Rewarm gently over low heat before serving.
• •Grilled peaches can be prepared up to 4 hours ahead and held at room temperature. Do not refrigerate or they will lose their texture.
• •Cinnamon sugar keeps indefinitely in a sealed container. Make a large batch and use it on toast, oatmeal, and baked goods throughout the month.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)